Curried rice with chickpeas

The title is sadly lacking in imagination, but the dish is full of flavor. It’s also a great quick meal to make when you are hungry.

Rice

1 3/4 cups dry rice, 1.5 TBL curry powder, 1/4 tsp salt,  1.5 TBL pine nuts, 2 cups water. Cook in a rice cooker, or on the stove. Allow to sit at least 10 minutes before fluffing.

Chickpeas

1 onion, finely chopped

4-5 garlic cloves, minced

2 TBL lemon juice

1 can chickpeas, drained

1 faux chicken bullion cube

3 large leaves swiss chard (stems included), chopped

1.5 TBL parsley

1 cup water

4 green onions, diced

For the garnish

1 medium tomato, chopped

1/2 orange, chopped

Saute onion and garlic for about 5 minutes on medium heat. Add other ingredients, except green onions. Cook covered about 10 minutes. Stir in green onions and simmer uncovered 5 minutes. Serve over curry rice and garnish with chopped tomatoes and oranges.  (We also had marinated olives on the side!)

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